Slow-Braised Beef and Pumpkin Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty slow-cooked stew combining tender beef chunks and sweet pumpkin, infused with warming spices and served as a comforting winter meal. This australian-inspired beef ready in about 170 minutes pairs peeled and diced pumpkin, large, chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 Australian cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning all sides for about 5 minutes per batch. Remove and set aside.
  2. Step 2: In the same pot, add 1 large chopped onion and sauté over medium heat for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, cooking for 2 minutes to deepen flavor.
  4. Step 4: Return beef to the pot along with 3 cups diced peeled pumpkin, 2 sliced medium carrots, 3 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  5. Step 5: Bring to a gentle simmer, cover with a lid, reduce heat to low, and cook for 2 to 2.5 hours until beef is tender and pumpkin breaks down slightly.
  6. Step 6: Remove bay leaves, adjust seasoning with extra salt and pepper if needed, and serve the stew hot with crusty bread or creamy mashed potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Braised Beef and Pumpkin Stew take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Beef and Pumpkin Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and diced pumpkin from drying out.

Can I substitute ingredients in Slow-Braised Beef and Pumpkin Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Beef and Pumpkin Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Beef and Pumpkin Stew?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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